Name: Mexican Zucchini Casserole



Yield: 4 servings

Comments: 10/16/2014 - It worked well. I omitted the sour cream, and we ate it on top of rice.
2/4/2015 - I added a teaspoon of garlic powder, but forgot the sour cream until after we'd started eating. It seemed a little bland.
12/20/2015 - I added a teaspoon of garlic powder, some chopped cilantro, and a 15 1/2 oz can of dark red kidney beans. I increased the cumin to a full teaspoon, but forgot the green onions. It was good served on rice.
8/22/2016 - Almost the same as on 12/20/2015, except I forgot the cilantro and added green onions. Add the sour cream on top the dish after cooking and before serving.
11/13/2016 - I forgot to get tomato sauce so I cut up two medium tomatoes and seasoned them with basil, onion powder, and coriander. I did not have sour cream, but I did top it with fresh cilantro.
3/29/2018 - I followed the recipe mostly as written, except used 3 green onions which made more that 3 tablespoons. I did not have cilantro, but did add the sour cream before serving. It was good on Spanish Paella-Style Rice.
10/17/2019 - I followed the recipe, but with a teaspoon each of garlic powder and cumin. In place of sour cream, I dropped spoonfuls of yogurt on it before covering with chopped cilantro. Served with rice and a side dish of canned creamed corn. It will be enough for two meals, four servings.

Source: Sunset Microwave Cook Book, Lane Publishing Co., 1981, page 59

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